What can I use as a substitute for citric acid?
Substitute 1 tablespoon of lemon juice or white distilled vinegar for every 1/2 teaspoon of citric acid called for.
Lemon juice is on average five to six percent citric acid. Vinegar, on the other hand, is comprised of acetic acid. In terms of percentage, it depends on the vinegar. White vinegar tends to have seven percent acetic acid, which is a higher level than other vinegars.
- The strength of vinegar is measured by the percent of acetic acid present in the product. Typical white distilled vinegar is at least 4% acidity and not more than 7%. Cider and wine vinegars are typically slightly more acidic with approximately 5-6% acidity.
- Most organic acids are weak acids. Examples include citric acid, acetic acid, ascorbic acid, malic acid, tartaric acid. This is important as weak acids can act as buffers absorbing hydrogen ions without change the pH. Even citrus fruits contain others acids, not just citric acid.
- Citrus juices contain flavonoids (especially in the pulp) that may have health benefits. Orange juice is also a source of the antioxidant hesperidin. Because of its citric acid content, orange juice is acidic, with a typical pH of around 3.5.
Citric acid is most prevalent in citrus fruits and juices. Of these fruits, lemons and limes have the most citric acid. While oranges, grapefruits, and berries also contain appreciable amounts, lemons and limes will most significantly contribute to the citric acid content of your urine.
- Citric acid is considered safe as a food additive and it occurs naturally in citrus fruits, however my concern about using it is an industrial product, versus the natural citric acid that would be present in lemon juice.
- Serious side effects of citric acid and sodium citrate include muscle twitching or cramps, swelling or weight gain, weakness, mood changes, rapid and shallow breathing, fast heart rate, restless feeling, black or bloody stools, severe diarrhea, or seizure (convulsions).
- Sugar/sweetness has quite a suppressive effect on the perception of sourness, so lemon juice will most likely taste a bit less sour than lime. The composition of acids in the two also differ. The acid in lemon juice is almost entirely citric acid, which also makes up most of the acid in limes.
Citric acid is also sometimes used in recipes for cheese, such as ricotta or mozzarella. For this purpose, 1/8 cup of lemon juice can be substituted for each 1/2 teaspoon of citric acid. This is about what you would add to 1/2 gallon of milk when making ricotta, for example.
- How to Make Citric Acid Powder
- Measure one cup of lime juice.
- Add one tspn. of calcium hydroxide into the cooking pot.
- Pour the heated solution into a glass container.
- Pour the cooled solution into a coffee filter.
- Remove the calcium citrate particles from the inside of the coffee filter using a spoon.
- Place the powder in an oven-safe container.
- The NHS recommends that, except for mould-ripened soft cheeses, such as Brie and Camembert, all other soft types of cheese are OK to eat provided they're made from pasteurised milk. They're safe whether cooked or eaten raw. This safe list of soft cheeses includes: Mozzarella.
- Milk for Mozzarella: Almost any milk can be used for making mozzarella: whole, 2%, skim, cow, goat, raw, organic, or pasteurized. Pasteurized milk is fine to use, but make sure that it is not ultra high temperature (UHT) pasteurized. The proteins in UHT milk have lost their ability to set into curds.
Updated: 21st November 2019